Pear jam: recipes for the winter from sugar classics to a combination with lemon and orange

Jam differs from ordinary jam in a uniform consistency, from jam - in density. In order to achieve both, the fruit must be chopped, boiled well. In the process of cooking, excess moisture will go away, there will be a dense pear jam of dark color with a fruity aroma.

Selection of fruits for cooking

Usually gardeners decide to cook jam when the fruits are already starting to deteriorate. In order not to throw away the fruits, they are ground, canned with sugar. Good early ripening varieties are suitable for this purpose. However, do not take the most spoiled fruits. Rotten fruits with a pungent odor of fermentation, and even more so with mold, are best discarded. Such pears spoil the taste, violate the rules of conservation. The table gives tips on how to choose the right fruits.

Table - Selection criteria for fruit jam

Cookware

Preparations for the winter - the whole event for which you need to prepare. In addition to the ingredients, you will need kitchen utensils:

• copper or enamel pan;
• a meat grinder, blender or food processor;
• wooden spoon;
• beaker;
• Libra;
• peeler;
• sharp knife;
• cans, lids for a twist;
• sealing key;
• clean towel;
• a blanket for wrapping hot billets.

Storage utensils must be sterilized with covers. There are three methods to sterilize.

1. Steam. Take a grid of oil spray, set it on a pot of boiling water. Place clean cans upside down on top. Soak until drips and large drops form. Carefully remove with forceps or a clean towel, place the neck on a sterile cloth.
2. Boiling. Pour some water (literally 2 cm) into the dishes, put the container in the microwave. Set maximum power for three minutes. Separately, boil the lids in a saucepan.
3. The heating. Wash containers and, without wiping, install in a cold oven. Put the covers next. The heating temperature should not exceed 120 ° C. Warm the dishes for 15 minutes.

Mouth-watering recipes

The general algorithm for preparing pear jam should not cause difficulties even for a beginner. Pears are chopped, boiled with sugar, rubbed and boiled until thick. The more fruit mass is boiled, the thicker it becomes jam.

Juicy honey fruits do not need a lot of granulated sugar. Pears with a sour and astringent taste are best sweetened. This is a matter of taste. Someone likes sugary jam more, someone prefers natural pear taste. In any case, sugar should be taken less than fruit. Otherwise, when the moisture evaporates, the candied fruit mass will remain in the pan.

Classic version

Description. It is prepared in a classical way on a stove with the addition of sugar. Preparation and cooking take about two hours.

What to prepare:

• pears - 1 kg;
• sugar - 800 g;
• water - 100 ml.

How to cook

1. Rinse the pears, cut off the defects.
2. Cut in half, cut the seed boxes.
3. Chop the fruit into arbitrary pieces.
4. Twist through a meat grinder.
5. Put the mashed potatoes in a saucepan.
6. Pour sugar, pour water, mix.
7. Leave on for ten minutes for the mashed potatoes to be sugared.
8. Put on a slow fire, wait for boiling.
9. Remove the foam, continue cooking, stirring constantly.
10. After 40 minutes of cooking, check the consistency: if the jam is too liquid, continue to boil.
11. Having achieved density, remove the mass from the stove.
12. Pour into containers.

Without water

Description. Usually, when making jam, water is added so that the sweet mass does not burn, evenly boils away. However, water can be dispensed with if juicy, watery varieties are used. Keep the container on low heat and make sure that the pear mass does not stick to the walls of the pan.

What to prepare:

• pear - 2.5 kg;
• sugar - 1 kg.

How to cook

1. Wash the fruit, cut the seeds.
2. Dice, chop in a meat grinder or using a blender.
3. Put the mashed potatoes in a saucepan, cover with sugar.
4. Stir, set on a small fire.
5. After boiling, cook for an hour or a half, not forgetting to stir.
6. Pour thick, boiled jam in sterile jars, roll up.

With lemon

Description. The workpiece has a fresh aroma. The treat is perfect for cakes, pancakes, cereals. Winter tea will be tasty and healthy.

What to prepare:

• pears - 1 kg;
• sugar - 800 g;
• lemon - two pieces;
• cardamom - half a teaspoon.

How to cook

1. Wash the pears, cut into pieces.
2. In a saucepan, lay the fruits in layers, alternating with sugar, set on a small fire.
3. Wait for the sugar to boil and dissolve.
4. Boil on low heat for half an hour.
5. When the pears are soft, chop them with a blender.
6. Strain through a sieve to trap any remaining large particles.
7. Grate the lemon zest on a fine grater.
8. Squeeze the lemon juice in the puree, add the zest.
9. Stir, wait for the boil.
10. Boil for three to five minutes over low heat, not forgetting to stir.
11. Remove from the stove, cover.
12. Infuse for ten minutes, then pour into containers.

With orange

Description. Sweet, delicate and fragrant dessert will not leave anyone indifferent. For the smell, it is enough to put only the zest, but gourmets recommend jam with orange slices. From the indicated amount of components, approximately 1.5 liters of goodies are obtained.

What to prepare:

• pear - 3 kg;
• medium-sized orange - two pieces;
• water - 100 ml;
• sugar - 500 g.

How to cook

1. Cut the washed and peeled pears into cubes.
2. Wash and wipe the oranges.
3. Gently grate the zest on a fine grater, without touching the white pulp.
4. Remove the white layer, break the pulp into slices.
5. Cut into small pieces, remove the seeds.
6. Pour water into a pan.
7. Put prepared fruit and zest.
8. Pour in sugar.
9. Cover, put on moderate heat.
10. After boiling, reduce the heat.
11. Boil for about half an hour, until the fruit softens.
12. Remove from the stove, grind the mass until smooth.
13. Boil again, cook for about an hour, maintaining a small fire.
14. Distribute by containers, roll up.

With apples

Description. Apples are the closest “allies” of pears; they are similar in taste and density to the pulp. The fruits ripen at about the same time, and there is usually a lot of harvest.

What to prepare:

• pear - 0.9 kg;
• apple - 0.9 kg;
• sugar - 0.7 kg;
• water - 50 ml.

How to cook

1. Scrub the fruit from the seeds.
2. Cut into small pieces and grind with a blender or other kitchen appliance.
3. Transfer the mashed potatoes to the pan.
4. Pour in water, cook for 40 minutes over low heat.
5. Pour in sugar, mix.
6. Tomite half an hour before the appearance of a characteristic density.
7. Pour into prepared containers.

With plums

Description. Bright and tasty plum jam has a therapeutic and prophylactic effect. Plum fruits are saturated with potassium; they help optimize blood pressure, the functioning of muscles and joints, improve the functioning of the intestines, and restore appetite.

What to prepare:

• pear - 0.7 kg;
• plum - 2 kg;
• sugar - 1.5 kg.

How to cook

1. Remove seeds and seeds from the fruit.
2. Cut into small pieces.
3. Sprinkle with sugar, insist for half an hour.
4. Set simmer on low heat for 40 minutes.
5. Wipe the resulting mass through a sieve or grind with household appliances.
6. Put the pan on the stove again, cook for 20 minutes.
7. Before removing and rolling up the jam, check the density, continue cooking if necessary.
8. Arrange on capacities.

With quince

Description. Adjust the amount of fruit to taste, for example, you can take fewer pears. Quince jam is dense and aromatic. If it is being prepared for the first time for a sample, it is recommended to halve the proportion of ingredients.

What to prepare:

• pears - 4 kg;
• quince - 3 kg;
• sugar - 3 kg;
• ground cinnamon - two teaspoons;
• water - 1.5 liters.

How to cook

1. Cut the quince washed and peeled from seeds into small pieces.
2. Pour water into the pan, dip the prepared fruits.
3. Cook until soft.
4. During cooking, prepare the pears, cut into thin slices.
5. Add to the pan, cook for about seven minutes until soft.
6. Pass the mass through a colander, draining the liquid into another pan.
7. Put the broth on a slow fire, pour sugar.
8. Dissolve the sugar grains while stirring.
9. Grind fruit slices with a blender, meat grinder, food processor, or rub through a sieve.
10. Add the resulting mashed potatoes to the syrup.
11. Cook on low heat for about an hour, stirring and observing the consistency.
12. Having achieved the desired density, remove from the stove, arrange in prepared hot jars.

Jelly

Description. The cooking process takes no more than an hour, so this recipe is suitable for those who do not want to waste time cooking.

What to prepare:

• pears - 0.9 kg;
• sugar - 450 g;
• water - 150 ml;
• lemon juice - 40 ml;
• gelatin - 20 g.

How to cook

1. Cut the fruit into slices, pour in half the prepared water.
2. Boil for 20 minutes over moderate heat.
3. Soak gelatin crystals in the second half of the water.
4. Pass the fruit mass through a sieve.
5. Pour in sugar, pour in the juice.
6. Boil another ten minutes.
7. Add the swollen gelatin to the total mass, turn off the stove.
8. Stir, immediately lay on prepared jars.

Sugarless

Description. Low calorie recipe. At the same time, pears retain their natural aroma and taste. Preparing jam for about an hour.

What to prepare:

• pears - 3 kg;
• water - 500 ml.

How to cook

1. Wash fruits, core.
2. Cut into small slices.
3. Pour in water, cook for 20 minutes until soft.
4. Wipe or grind household appliances to make a smoothie.
5. Set to boil until thick.
6. Distribute to banks.

In the oven

Description. Baked fruits retain most vitamins and elements. Comfortable cooking saves time and effort.

What to prepare:

• pears - 1.2 kg;
• sugar - 0.9 kg;
• water - 350 ml.

How to cook

1. Cut the fruit into pieces, place in a heat-resistant pan.
2. Pour in water, boil for a quarter of an hour.
3. Grind the boiled slices with a blender.
4. Add sugar to the puree, mix well.
5. Close the lid, place in the oven preheated to 250 ° С.
6. Wait for boiling (check after about five minutes).
7. Set the temperature to 100 ° C, leave for two hours.
8. Put the jam in the containers.

In a slow cooker

Description. Easy way. It is enough to prepare the fruits, set the desired program, sterilize the containers. The device will do most of the work on its own.

What to prepare:

• pears - 1.5 kg;
• sugar - 700 g;
• citric acid - a teaspoon;
• water - 100 ml;
• vanillin - a teaspoon.

How to cook

1. Remove the peel from the fruit.
2. Cut, cut the core.
3. Cut into slices, put in a bowl.
4. Pour sugar, acid, vanilla.
5. Set “Preheat” to a quarter of an hour.
6. Stir occasionally, wait for the sugar to dissolve completely.
7. Pour in water.
8. Turn on the “Extinguishing” program for half an hour, close the lid.
9. Periodically open the appliance, mix the contents.
10. When the fruits are soft, chop them with a blender in a separate bowl.
11. Pour back into the bowl.
12. Set Extinguishing for 20 minutes.
13. Wait for readiness by constantly stirring the fruit puree.
14. Upon reaching the required density pour the jam in the banks.

In jam, you can add not only spices, but also other fruits, berries. Try cooking with grapes, black currants, lingonberries, cranberries. It is important to wipe or grind the boiled fruit slices well so that the skins and seeds do not interfere with uniformity.

Reviews

Make a jam. Very delicious. Peel the pears, cook until soft, drain the water. Wipe through a shallow metal colander. Add sugar to taste, I add 1 kg of jam - 0.5 kg of sugar (But you have to try). Boil the jam until the desired density. Then sterilize in the oven, roll up. Can be stored without refrigerator after sterilization.

RY, https://www.u-mama.ru/forum/family/cook/669658/2.html

I like pear and peach jam. Peel the pears, finely chop, peaches, take out the seeds. Proportion: for 1 kg of pears-1 kg of peaches-400 g. Of white sugar. Pour sugar, boil until soft pears over low heat, mashed with a blender, cook for another 5 minutes. Arrange on the banks, departing from the top of 1.5-2 cm, and sterilize in a pan-water on the shoulders of the banks.

To live well!, https://deti.mail.ru/forum/dosug/obo_vsjom_na_svete/grushevoe_povidlo_abrikosovyj_i_slivovy
j_kompoty /

Yes, everything is just Sugar, one to one, you want pears with a stub, you want a dem, through a meat grinder, to cook, cook until the spoon leaves a furrow, for at least an hour, but in general it depends on the juiciness of pears, pour out cardamom for about five minutes. I sprinkle on the eye, an average of three kg, a tablespoon. I turned it off on dry cans, let it cool, covered it with parchment paper and wait on the mezzanine ...

Vereteno, http://www.stranamam.ru/post/8267976/

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